Hayagriva or Hayagreeva maddi or chana dal/Bengal gram halwa.
A very easy to make and delicious traditional sweet dish from Karnataka cuisine. No sugar added, its made of jaggery . Its usually made to offer to God as naivedya and served as prasad.
This delicious sweet dish from Karnataka cuisine is made of chana dal or Bengal gram, jaggery, ghee or clarified butter and dry fruits.
Karnataka is a tapestry of colours, cultures, flavours, landscapes, timelessness and heart stopping beauty. It’s a place where vibrant worlds seamlessly meld into one another every few hundred kilometers. Sedate plains suddenly rise to dizzying mist covered hilly heights, and then plunge with careless abandon in a white-watered freefall to become languid rivers that flow past cities where time has stopped altogether. And cities where time rushes a relentless rush to keep up with the world; cities that sometimes escape into the deep quietude of thick forests and sometimes, stretches their arms wide open to embrace the sea. Host to some of India’s largest and most powerful dynasties, the state has across the centuries, carried a legacy of art and culture.
Karnataka is a gracious host and offers a spread that appeals to every palate. Traditional Kannadiga cuisine is typically South Indian with a little bit of sweetness for added measure. But that doesn’t begin to sum it all. The feast of the land includes Udupi, Mangalorean, Kodava and yes, Kannadiga, which again is a journey in itself – it varies with the geographical features. Even cereals vary and consumed in every imaginable and unimaginable form. To the uninitiated, some of the preparations might come across as bewildering, but no less delicious. Add to this, a highly evolved sweet tooth, and you get the deliriously wonderful concoctions, which are like nothing else in the world. With Karnataka, the pudding is the proof itself, and you see where the state gets its signature gusto from.
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This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Karnataka cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Anu Kollon Who blog at http://entethattukada.blogspot.com
Anu gave me two interesting ingredients chana dal or Bengal gram and jaggery. And I gave her rice and coconut. Check out her Vegetable palav recipe she shared with these ingredients.
We loved its taste and now its a regular sweet dish for us. Usually it shouldn’t be dried up. But sometimes I have made laddu with leftover chana dal halwa and its also taste great. If you have some leftover you can try this. Make laddu and keep in refrigerator for later use.
Recipe
Chana dal – 1 cup
Jaggery powder – 3/4 cup
Ghee – 2 – 4 tablespoon
Cardamom powder – 1 teaspoon
Desiccated coconut – 1/4 cup
Almond – 2 tablespoon, sliced
Cashew nuts – 2 tablespoon
Raisin – 2 tablespoon
Water – 2 cup + 4 tablespoon
Method
1. Wash and cook the chana dal or Bengal gram for 4 – 5 whistle or till dal becomes soft. Check by pressing between your two fingers.
2. Let the dal cool down. Drain the water and mash roughly with a spoon or masher.
3. Heat 2 tablespoon ghee or clarified butter in a heavy bottom or nonstick pan. Fry cashew nuts till light brown and transfer them on a plate.
4. Then fry the the raisins. When raisins puffed up immediately remove from ghee and place on a plate.
5. Now fry the sliced almond, keep stirring and fry until light brown. Place the almonds with cashew and raisins.
6. In the same pan add jaggery powder and 4 tablespoon water.
Stir occasionally to melt the jaggery.
7. Add mashed dal and desiccated coconut.
Mix well.
8. Cook on low flame till the mixture becomes thick and creamy. Don’t let it dried up completely.
9. Add cardamom powder and fried dry fruits and 2 tablespoon ghee.
10. Mix well and remove from heat. Adding ghee is optional but it will enhance the taste and flavour.
11. Garnish with fried dry fruits and serve hot or cold.
Notes
1. You can use more ghee if you like. Ghee enhance the taste and flavour.
2. You can add very little clove and nutmeg powder in it for flavour.
3. Dal must be cooked properly.
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